Calories in Black Thai Pork

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Black Thai Pork

171 calories of Pork Tenderloin, (3 oz)

121 calories of Peanut Butter, smooth style, with salt, (0.08 cup)

103 calories of White Rice, long grain, cooked, (0.50 cup)

20 calories of Corn Oil, (0.17 tbsp)

12 calories of Salsa, (0.17 cup)

10 calories of Molasses, (0.17 tbsp)

2 calories of Soy Milk, (0.17 fl oz)

1 calories of Chili powder, (0.17 tsp)

1 calories of Garlic powder, (0.08 tsp)

1 calories of Cider Vinegar, (0.33 tbsp)

1 calories of Scallions, raw, (0.33 tbsp chopped)

0 calories of Ginger, ground, (0.08 tsp)

0 calories of Pepper, black, (0.04 tsp)

Nutrition & Calorie Comments

Excellent and easy. Dries out quickly when stored, so added 1 Tbsp salsa and 2 Tbsp water and allowed to sit for a few minutes. Moistens up nicely. But, Aaaaaagh!! I just realized that one serving is 422 calories, which is my limit per meal, and that doesn't include any vegies or fruit!!

I notice a lot of people have substituted lower fat ingredients like peanut butter. A lot of these products may be lower in fat but you lose some of the nutrition and fat is usually replaced with sugar or other refined ingredients. Better to stick to the most natural.

Served with lightly steamed bok choi and snow peas. Snow peas contain a fantastic amount of nutrients. There is plenty of sauce to glaze the veggies. Use reduced sodium soy sauce or tamari and kick the ginger and chili powder up a notch, if you really want it spicy use Viet Namese chili sauce.

My husband and I enjoyed it, though one of my children wouldn't eat it (the picky one of course) I would have liked even more "heat" to it. To cut down on carbs and calories we used 1/4 cup of brown rice.

On TheOtherWhiteMeat.com website, this recipe has 368 calories per serving. On this site, when you click on the "Ingredients Details" link, all of the ingredient amounts are listed as "0". Not clear to me how SP came up with these numbers, but I do like the recipe and will try it.

This was very good! The pork was good on its on for leftovers w/o the higher-fat/calorie sauce. The sauce was amazing, I just used less sauce/serving & cooked brown rice. Next time I plan to add chicken broth to make it less thick and freeze the leftover sauce for the next time I make the pork.

The sauce was a little thick. We would also use garlic powder instead of garlic salt next time. We also found that we had to triple the rub to get enough on the pork. We love that you can change the salsa and get a whole new flavor out of it!